Mmmmm loving the sound of that keema and okra curry. Any chance of a recipe??? Your dessert sounds delish too. xx
Welcome to my Banquet Hazel!
I cook alfresco but I've typed up this recipe for you. Hope you enjoy it!
Keema and Okra Curry
300g Extra Lean Lamb mince
1lb Okra - cut into 2 cm pieces
2 large white onions finely chopped (I done it in the food processor)
1/2 large onion finely sliced (semi circles)
Tbsp easch of pressed garlic and ginger
100ml passata
1 tsp each of salt and turmeric
2 tsp each of garam masala, dried corriander powder, whole cumin seeds.
2 cloves
1 tsp of chopped fresh green chillies
Handfull of chopped corriander leaves
300ml water
1 Tbsp of olive oil
Frylight
Method
1) Fry the chopped onions in frylight until they begin to brown then add the the ginger and garlic and fry for another minute.
2) Add mince and fry untill it is all brown.
3) Next add the passata and all of the dry spices and stir to so they are mixed into the mince.
4) Add the fresh corriander and 300ml of water and bring it to the boil and then simmer it on a medium-low heat until the mince is cooked and the water has been absorbed.
5) Heat frylight and 1 tbsp of olive oil in a non stick frying pan and fry the okra so they begin to brown and are a little crispy but not burnt (be careful as they may get slimy if they are not browned off enough). Set them aside in a bowl.
6) Fry the sliced onion in frylight until they begin to brown.
7) Add the fried okra and onions to the mince, mix everything through then cover and simmer on a low heat for 5 minutes so that the okra and the sliced onions absorb the spices from the mince.
**Please note that my spice combinations may not be to everyone's taste so go easy on the chilli as you can always add more at the end
**